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–+ servings

Creamy Orzo with Roasted Butternut Squash and Spinach

A comforting and creamy dish featuring orzo pasta, roasted butternut squash, and fresh spinach, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, vegetarian
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Butternut Squash
  • 1 medium butternut squash peeled and diced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For the Orzo
  • 1 cup orzo pasta uncooked
  • 4 cups vegetable broth or water
  • 2 cups fresh spinach washed and chopped
  • 1/2 cup heavy cream for creaminess
  • 1/2 cup parmesan cheese grated
  • 1 clove garlic minced
  • 1 teaspoon dried thyme or fresh if available

Method
 

Roast the Butternut Squash
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the diced butternut squash with olive oil, salt, and pepper.
  3. Spread the squash on a baking sheet in a single layer.
  4. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Cook the Orzo
  1. In a large pot, bring the vegetable broth to a boil.
  2. Add the orzo and cook according to package instructions, usually about 8-10 minutes.
  3. In the last 2 minutes of cooking, add the chopped spinach and minced garlic.
  4. Once cooked, drain any excess liquid and return the orzo to the pot.
Combine and Serve
  1. Stir in the heavy cream, grated parmesan, and dried thyme into the orzo mixture.
  2. Add the roasted butternut squash and gently mix until combined.
  3. Serve warm, garnished with additional parmesan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 10gFiber: 5gSugar: 5g

Notes

For added flavor, consider adding a pinch of nutmeg or a squeeze of lemon juice before serving.

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